LEMON BLUEBERRY PAVLOVA | ALLRECIPES
My favorite way to enjoy lemon meringue is with pavlova. The meringue base cools and dries out slowly, creating a crispy, crunchy crust on the outside which contrasts beautifully with a soft, sticky center. Topped with an intense lemon curd filling, fresh blueberries, and a homemade blueberry sauce, this dessert takes a little bit of time to make but is also simple and easy to pull off!
Provided by Chef John
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Total Time 5 hours 0 minutes
Prep Time 25 minutes
Cook Time 1 hours 20 minutes
Yield 6 servings
Number Of Ingredients 17
Steps:
- Prepare lemon curd filling: Cut butter into small pieces and set aside.
- Separate eggs, placing yolks in a heat-proof bowl and whites in glass, metal, or ceramic bowl. Cover egg whites and leave on the counter to come to room temperature for the meringue.
- Add lemon zest, salt, sugar, and lemon juice to egg yolks. Whisk until thoroughly combined.
- Add 1 to 2 inches water to a saucepan over low heat; bring to a simmer. Place bowl of filling over the simmering water. Cook, stirring constantly with a spatula, until mixture is very hot to the touch and thick enough to coat the back of a spoon, 10 to 15 minutes.
- Stir in butter, 3 or 4 pieces at a time, waiting until butter has melted before each addition. Remove from the heat and pour filling into a bowl to cool, about 15 minutes. Lay plastic wrap on top of the filling, pressing down so it doesn't develop a skin, and place in the refrigerator until well chilled, 2 to 3 hours.
- Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner, such as Silpat®. Lightly spray with cooking spray.
- Begin meringue: Mix cornstarch into sugar and set aside.
- Add cream of tartar, lemon juice, and vanilla to the reserved egg whites. Whisk with a large whisk until very soft peaks form, about 3 minutes. Whisk in sugar mixture, 2 tablespoons at a time, whisking about 1 minute between each addition, until incorporated. When all sugar mixture has been added, continue to whisk until relatively stiff peaks form and whites are firm enough to hold their shape.
- Use 2 spoons or a piping bag to transfer whites onto the prepared baking sheet, forming a ring of dollops about 8 or 9 inches across. Fill in the middle with meringue, then go back around the edges adding more meringue to build up the outside edge.
- Bake in the center of the preheated oven for exactly 1 hour. At 1 hour, turn off the oven and crack the door. Let meringue sit in the oven until its cooled completely, about 1 hour.
- Meanwhile, prepare blueberry sauce: combine 1 cup blueberries, sugar, and water in a saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until blueberries collapse and liquid thickens, about 10 minutes.
- Remove from the heat and pass through a fine mesh strainer. Place in the refrigerator until fully chilled, about 45 minutes.
- Very carefully transfer cooled meringue to a serving platter using 2 large spatulas if necessary; you may get some cracks but that's okay. Use a spoon to crack the center a bit to make room for the filling.
- Fill the center with chilled lemon curd filling. Place remaining blueberries over top and drizzle with blueberry sauce. Garnish with mint.
Nutrition Facts : Calories 423.7 calories, CarbohydrateContent 62.4 g, CholesterolContent 164.7 mg, FatContent 18.8 g, FiberContent 1.1 g, ProteinContent 4.7 g, SaturatedFatContent 10.8 g, SodiumContent 76 mg, SugarContent 58.4 g
BLUEBERRY AND LEMON CURD PUFF PASTRY CUPS | DRISCOLL'S
While you can buy commercial lemon curd and tartlet shells at some markets, nothing beats homemade. (On the other hand, for a really quick bite-sized dessert, you could use the store-bought versions.) Blueberries are the perfect foil for the sweet-tart curds, but you could try other berries, if you prefer.
Provided by DRISCOLLS.COM
Prep Time 2 hours
Cook Time 12 minutes
Yield 8-12
Number Of Ingredients 10
Nutrition Facts : Calories 261.17, FatContent 20.41 g, SaturatedFatContent 13.53 g, CholesterolContent 155.19 mg, SodiumContent 159.39 mg, CarbohydrateContent 16.56 g, FiberContent 0.65 g, SugarContent , ProteinContent 2.93 g
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